Appreciation post: My coworker always measuring flour by scooping instead of spooning

Last Tuesday I watched Jenny grab a measuring cup and jam it straight into the flour bin like she was digging for treasure. I had to bite my tongue because she's been baking for 15 years. But here's the thing - scooping packs the flour down and you end up with way more than the recipe calls for. I tested it on my kitchen scale once, a scoop gave me 150 grams versus 125 grams when I spoon it in. Her cookies always come out denser than mine and now I think I know why. Any of you ever get the courage to correct a veteran baker on something basic like that?

2 comments

2 Comments

lily_ramirez426d ago

That 25 gram difference is real but does it actually matter in the end? I mean unless you're baking for some kind of professional competition or something, who cares if her cookies are a little more dense? Some people actually prefer that texture. I've seen a dozen arguments about this exact thing on baking forums and it always feels like people are making it way more serious than it needs to be. Jenny's been doing this for 15 years, clearly her cookies are turning out fine enough for her and whoever eats them. Is it worth potentially making her feel bad over a few grams of flour?

the_river25d ago

Disagree though. Accuracy is the whole point of baking. It's chemistry, not a suggestion. You can't just wing the ratios and call it fine.